1, the soybean clean, remove the dried and bad, and then soaked in water for 6 hours. Soaked soybean volume becomes larger, absorb some water, the process of frying the water slowly distributed, soybean natural crispy and crisp.
2, the soaked soybean hot water in the pot, cook about 5 minutes time. The soft texture of the cooked soybeans makes them more flavorful and crispy, and they will not be dry and hard anymore.
3, start a pot of oil, add a little salt to the oil, the soybean completely drained water, slowly into the pot, low heat and slow frying. Adding salt prevents the hot oil from splattering and also helps flavor the soybeans, giving them a salty appearance.
4. When the soybeans crackle and slowly float on the surface of the oil, you can turn off the heat and use the residual temperature of the oil to cook the soybeans. The appearance of the fried soybeans is a light golden color.
5, fried soybean drained oil, drying time of 1 hour, and then re-fried with hot oil for 5 minutes (or small fire), drain the oil, and sprinkle a little salt while hot, drizzle a few drops of white wine, mix well, fried soybean crispy, 5 days without softening.
Technical Summary
1, fried soybeans to be crisp, must first be soaked in cold water. Summer soak 6 hours, winter soak 8 hours. Put the refrigerator soak can be 12-24 hours. Midway can change the water once to prevent soybean stink.
2, soaked soybean boil a boil, fried out of the texture more crispy, fried soybeans must be drained before.
3, fried soybeans only fried once can not, need to be fried twice, the first 15 minutes to fry, dry 1 hour and then fry for 5 minutes, fried out of the soybean package crisp, almost melt in the mouth, burnt crisp special delicious.
4, fried soybean sprinkled with some salt and white wine, you can make it more salty and flavorful, white wine evaporation will take away some of the soybean in the water and grease, taste more crispy. Fried peanuts and so on are this trick.